Instructions:

Heat 2 tbsp. of olive oil on medium heat in your stockpot. Sauté the shallots and celery when about done, add the roughly chopped walnuts and cook for an additional 5-10 min.

Add the chicken stock or vegetable stock and bring to boil and cover. Once boiling reduce the heat and simmer for 15 minutes.

Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Once done add the creme fraiche, season with some salt, pepper to taste.

Strain the soup through a mesh sieve, pressing on the solids. Once you are done straining, chill the soup overnight in the fridge or place the soup in the freezer until chilled (just be careful it doesn't freeze).